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Name:   Mack - Email Member
Subject:   A Little Different Rib Rub..
Date:   3/30/2016 7:04:32 PM

  Meathead's Memphis Dust (copied from AmazingRibs website)

3/4 Cup White Sugar

1/2 Cup Smoked Spanish Paprika

1/4 Cup Garlic Powder

2 Tbsp Black Pepper

2 Tbsp Ground Ginger

2 Tbsp Onion Powder

2 Tspn Rosemary Powder

Ground Chipotle Chile Pepper to taste

Chili Powder to taste

1/2 Cup Brown Sugar (seperate from rub)

Coat ribs with thin coat of olive oil (veg oil/mustard). Sprinkle slab on both sides with sea salt. Sprinkle ribs with thin coating of brown sugar. Sprinkle on the Memphis rub, about 2 Tbsp per side. Rub sugar/rub into ribs both sides. Let stand in fridge for at least 2 hours if possible to form a crust.

Smoke/grill/bake as usual being careful to cook over indirect heat to avoid burning sugars in rub.

This rub has rich flavors that complement pork. It is not intended as a fiery seasoning. I will use this on both chicken and turkey with the addition of maybe a teaspoon each of Thyme and Sage and skip the brown sugar.

Recipe makes a lot. Store in a ZipLok bag or sealed shaker jar.





Name:   Tall Cotton - Email Member
Subject:   A Little Different Rib Rub..
Date:   3/30/2016 7:37:43 PM

Sounds good. About how much of each chili powder do you use? Do you leave the chili powder in for poultry?





Name:   Mack - Email Member
Subject:   A Little Different Rib Rub..
Date:   3/30/2016 8:25:32 PM

My bad. I would not use BOTH peppers in the same batch. Their flavor is different, but I do not want both. I use about 1 Tbsp of one or the other for the recipe. I prefer Chipotle.

And, yes, I would include it for either chicken or turkey. My family likes a little Background "bite" in grill/smoker foods.

My wife and I shared a rack of Babybacks today for lunch with this rub including brown sugar, and it was very nice. My standard shaker rub for ribs/shoulders was Toni Cochere's Cajun, but it was often too hot or way too salty for us. Notice the "dust" has no salt as an ingredient?? This is my new standard.





Name:   Tall Cotton - Email Member
Subject:   A Little Different Rib Rub..
Date:   3/31/2016 8:51:27 AM

I did notice that there is no salt in the rub, but the directions do say salt the meat first. That would give you better control of the salt content. Have you ever tried the pink Himalayn salt? Supposedly it is beter for you in the long run.





Name:   Mack - Email Member
Subject:   A Little Different Rib Rub..
Date:   3/31/2016 7:09:10 PM

Yep, got a Pink grinder on the shelf, and if you can tell the difference, your taste buds are better than mine. Think I will stick with plain Sea Salt or course kosher until more convincing data available.

Ready for the Smoker Season in Tennessee??





Name:   Tall Cotton - Email Member
Subject:   A Little Different Rib Rub..
Date:   3/31/2016 8:52:03 PM

Smoking season never ends! :-) I did 10 butts in February, two of them for a church function. Most of the rest is still is vacuum packed in the freezer waiting to be needed. My kids are bad about dropping by to "shop". I smoked 12 turkeys at Christmas and a couple of briskets over the winter. My sister has already put her order in for pulled pork for her church camp in July. No rest for the weary! I have a salt grinder too generally stick with Kosher salt.





Name:   lakngulf - Email Member
Subject:   A Little Different Rib Rub..
Date:   3/31/2016 9:18:27 PM

TC, have you posted your boston butt rub recipe and process for making that perfect BBQ?





Name:   Tall Cotton - Email Member
Subject:   A Little Different Rib Rub..
Date:   4/1/2016 8:46:48 AM

LNG,

I haven't, but I will over the weekend. The cooking part is pretty straight forward. 235 for about 10 hours to an internal of 165-170 with mesquite smoke, then wrap in foil and go to an internal temp of 205. Depending on the size of the butt it may take anywhere from 4 to 10 more hours. The foil wrap does help push it through the stall quicker. I don't get the hard, crusty bark some like, but that's not as important to me as having moist BBQ. If you want more bark just don't wrap it.





Name:   Mack - Email Member
Subject:   A Little Different Rib Rub..
Date:   4/1/2016 8:09:15 PM

TC, man you burn a lot of meat!! Are you still a fan of the MBE after all the cycles of smoke? I do not use mine nearly as much here. Any problems/recommendations that I could use??





Name:   Tall Cotton - Email Member
Subject:   A Little Different Rib Rub..
Date:   4/3/2016 1:22:54 PM

Mack, I still love the MES. I have two on the deck right now, but only use one. I just need a backup. I would say the best thing I have done is add a Masterbuilt cold smoker. It takes the place of the chip tray and will let you get smoke for 6-8 hours without having to babysit it. You can cold smoke bacon, cheese,

fishAlso, cover your water pan and drip tray with foil. It makes cleanup so much easier.





Name:   Tall Cotton - Email Member
Subject:   My Rub
Date:   4/3/2016 9:50:09 PM

2 TBS Smoked Paprika (can Sub sweet)

1 TBS Cumin

1TBS Garlic Powder

1 TBS Crushed Rosemary

1 tsp Ground Coriander

1/2 tsp Cayenne

1 tsp Dry Mustard

1 TBS Onion Powder

1/4 cup white sugar

1 cup Light Brown Sugar

2 TBS Kosher Salt

2 TBS Coarse Ground Black Pepper





Name:   lakngulf - Email Member
Subject:   My Rub
Date:   4/3/2016 9:54:55 PM

Thanks.  Will have to give it a try.  I have been using Dixie Dirt from Andalusia, Alabama







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